Easy Homemade Tomato Salsa

It’s been a couple of days since I posted a recipe. We’ve been out making preparations for Hurricane Dorian, trying to beat the crowds as the storm approaches. These are the times when I feel so blessed to have my easiest go-to recipes memorized by heart, like this super easy tomato salsa. I can just look in my refrigerator, see what I have and start cooking as much as I can. When the electricity goes out and the storm passes, all I have to do is warm the food on the gas grill. This way, the only cooking I should have to do is grilling hot dogs and hamburgers.

Easy to make best tomato salsa ever.  Sprinkle lime juice over the chips and enjoy.
Easy to make best tomato salsa ever. Sprinkle lime juice over the chips and enjoy.

If you have ever ridden out a hurricane, you know how scary it can be. In my area, we have not been directly hit by a major hurricane in many years. The forecast for Dorian is too close for comfort so we’ve been busy making all the preparations for our family. I’m so happy to be taking this time, typing away and sharing this recipe with you. This is my stress relief đŸ™‚ .

Along with all the other yummy food my family is looking forward to eating while we sit around and wait is this spicy blender salsa with warm tortilla chips sprinkled with fresh lime juice. I always keep a jar of this salsa in my fridge. It comes in super handy if I have an impromptu guest or simply to keep the family munching on something while I finish dinner. Add this to your list of appetizers for a dinner party or backyard bbq. I have to warn you, its addicting and be ready to get asked for the recipe.

It takes less than 10 minutes to prepare and it keeps for about 10 days refrigerated. Having been to many restaurants over the years that serve salsa but never quite finding one that I went “WOW” over, I decided to make a homemade version combining a couple of our favorites.

Spicy salsa with warm tortilla chips and a sprinkle of fresh lime juice. Store left overs in mason jars.
Spicy salsa with warm tortilla chips and a sprinkle of fresh lime juice. Store left overs in mason jars.

Ingredients

  • 1 can (14.5 oz.) fire roasted diced tomatoes with green chilis, no salt added
  • 1 can (14.5 oz.) can whole tomatoes, no salt added
  • 1/2 cup diced onion
  • 1-2 jalapenos, seeded and diced
  • 2 garlic cloves
  • 2 tsp. Kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. granulated sugar
  • 2 tsp. fresh squeezed lime juice
  • 2 tbsp. cilantro leaves
  • 1/2 fresh diced tomatoes to add some chunkiness, optional
Tomato salsa with fresh herbs, spices and lime juice
Tomato salsa with fresh herbs, spices and lime juice

Directions

  1. Place all ingredients together in a blender or food processor. Blend until desired smoothness (or chunkiness). Stir in the diced tomatoes before serving.

Notes

Serve this salsa with tortilla chips. For best results warm the chips in the oven or toaster oven and sprinkle with lime juice before serving.

If you have time, refrigerate the salsa for 2 hours before serving.

Double the recipe and store left overs in sealed mason jars. Refrigerate and consume within 10 days.

I use organic canned tomatoes with no salt added. If you can’t find any without salt, adjust the amount of salt listed on the recipe as the tomatoes will already have sodium.

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Easy Tomato Salsa

Easy Blender Salsa

This easy tomato salsa is blended in just a few seconds. Loaded with fresh veggies, herbs, spices and lime juice. Perfect for a last minute appetizer.  Adjust the recipe to feed a crowd of any size.

  • Author: Jennifer
  • Prep Time: 10
  • Total Time: 10
  • Yield: 10 servings 1x
Scale

Ingredients

  • 1 can (14.5 oz.) fire roasted diced tomatoes with green chilis, no salt added
  • 1 can (14.5 oz.) can whole tomatoes, no salt added
  • 1/2 cup diced onion
  • 12 jalapenos, seeded and diced
  • 2 garlic cloves
  • 2 tsp. Kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. granulated sugar
  • 2 tsp. fresh squeezed lime juice
  • 2 tbsp. cilantro leaves
  • 1/2 fresh diced tomatoes to add some chunkiness, optional

Instructions

  1. Place all ingredients together in a blender or food processor. Blend until desired smoothness (or chunkiness). Stir in the diced tomatoes before serving.

Notes

Serve this salsa with tortilla chips. For best results warm the chips in the oven or toaster oven and sprinkle with lime juice before serving.

If you have time, refrigerate the salsa for 2 hours before serving.

Double the recipe and store left overs in sealed mason jars. Refrigerate and consume within 10 days.

I use organic canned tomatoes with no salt added. If you can’t find any without salt, adjust the amount of salt listed on the recipe as the tomatoes will already have sodium.

Keywords: easy blender tomato salsa

Jennifer Lopez

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